Healthy, Tomato-Carrot Soup
This nutritious Tomato-Carrot Soup is all made from scratch, packed with fresh veggies. Thick, velvety, & naturally sweet.
- Prep time
- --
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 tablespoons olive oil
- 1 large onion (finely chopped)
- 5 large ripe tomatoes (finely chopped)
- 2 garlic cloves
- 1 small green bell pepper (stem & seeds removed)
- 1 small zucchini
- 4 large carrots (peeled)
- 1 small stick of celery
- 2 tablespoons tomato paste
- 1-2 sprigs fresh thyme
Instructions
- 1
Heat olive oil in a cooking pot over medium heat. Add the onion and caramelize (cook until golden and completely soft).
- 2
Add the tomatoes and cook until they get completely mushy and drain all their juices. Stir occasionally with a wooden spatula.
- 3
Cut remaining vegetables into large chunks and add to the pot as well.
- 4
Cook for about 5 more minutes, stirring occasionally.
- 5
Once veggies have softened, stir in tomato paste and thyme. Cook for 2 more minutes and then cover with about 2 liters of water.
- 6
Simmer, partially covered for about 1 hour. Or until the water that has remained in the pot, is just enough to slightly cover the vegetables.
- 7
Blend soup using an immersion blender until it gets nice and creamy.
- 8
I love to serve this soup topped with Homemade Garlic Croutons. And sometimes crumbled feta cheese. The combination is to die for!